I have some Ganzo knives that are only a month old and they are already rusting. One has never been used and it is rusting. Is this common? What do you do to deal with the rust?
What sort of steel is it supposed to be? I have a D2 steel knife that tends to rust. I don’t really do anything except rub off the rust with steel wool periodically.
Lube and the edge if a thick piece of cardboard to get rid of light surface rust. Use the end that looks like a honeycomb to buff the rust areas after soaking with oil/lube. Green scratch pads may buff it out while leaving a brushed finish look, so try the cardboard first.
It is stainless, not stain-free steel, keep a light oil on the surfaces, and acids/corrosives will react with SS, just not as much as carbon steel…
Chlorine from bleach will pit SS for instance.
A light coating of mineral oil keeps all mine that I don’t use regularly nice and rust-free. Any blade steel can rust, just some do it more than others.
Always, always keep a coating of Frog Lube or it’s equivalent on the blade and liners. Want to see what happened to recently acquired beautiful brand new Spyderco Gayle Bradley 1 that the previous owner neglected? This blade just so happens to be made out of CPM-M4 steel. Slight pitting towards the back of the blade on the presentation side near the pivot. Oh the horror!!! :confounded:
I don’t know how useful this is, but I have a set of five metal Bisley drawers where I keep my selection of blades. In each drawer I throw a couple of those little sachets of Silica Gel that you get with electronics and things - just in an effort to soak up any moisture that may be present at all.
No experience with rusting Ganzo s
Lost my 727 in spring when it was really rainy here.
Was doing work to battle some plants and I found it a month later on the bottom of the pile of plants covered in wet dirt
When I rinsed it clean it was blemish free and still sharp but I use some lube on knifes so that probably protected it.
Maybe a silly question, but do use guys use some oil on your blades if you use them for cutting food as well?
No I clean my Ganzo really good to slice the garlic (so thin they dissolve in the food yummie 
)
Sounds good!
Coconut oil, olive oil or any other good cooking oil will work on knives for food too Cabfrank.
A well oiled blade has no real amount of oil left on the blade anyway. It is there, just not enough to rub off on things….
Yeah I use an old banged up staek knife for about everything in cooking (peeling, cutting, stirring in the pans, taking herbs)
I have three of them from a realy old 6 steakknife set I bought about 20 years ago. The wooden block was lost along the way, 1 got lost on the beach after cutting watermelon, a second during a pick nick and the third at a BBQ do now I do not take them out since I cut really nice with them.
But for really thin slices I use the Ganzo that it on duty (the 727 most of the time)
I think that’s the secret, and the mistake I keep making Gary. Sometimes, less is more.
Oh yes awaiting the super lube I used organic coconut oil for flashlights and it worjs like a charm. It is for eating so good idea. remanG to use it on the knifes, thanks!